stuffed zucchini

stuffed zucchini
Originally uploaded by Mary Anne Thygesen

Zucchini Stuffed with Rice and Cheese

3 cups cooked brown rice, 1 cup raw

1 can nibblets corn or two cups corn kernels

1 cup diced or grated zucchini

2 cups grated sharp cheddar cheese

1 ½ low fat milk

½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon chili powder
½ teaspoon paprika
½ teaspoon white pepper

Enough hollowed out zucchinis to fill two casseroles.

Place zucchinis in casseroles

Heat oven to 350 F

In a large mixing bowl combine the rice, cheese and vegetables.

Stir the seasonings into the milk. Pour the milk over the rice mixture, blending well.

Scoop rice mixture into hollowed out zucchinis. Place casseroles full of stuffed zucchinis into oven. Bake for one hour in 350 F oven.

This recipe can be halved.

As is this recipe is gluten free and vegetarian. To make vegan, minor changes of substituting vegan cheese and milk type product.

Quiche

quiche
Originally uploaded by Mary Anne Thygesen

I made a quiche today for lunch. I enjoy making and eating this version of quiche. I often bring it to picnics and potlucks. My mom asked for the recipe over and over again. Today I made the quiche with Yukon gold potatoes as the base. I used mushrooms, walla walla sweet onion, green zucchini and red Swiss chard as the vegetables. I sautéed the vegetables before adding to the dish. I used Tillamook Jack cheese for the cheese.

Quiche
Original idea from Whole Foods for the Whole Family La Leche League International Cook book 1981

Crust
3 cups grated potatoes
3 tablespoons canola oil or olive oil
½ teaspoon paprika

Heat oven to 450 F. Grate potatoes into 9 inch pie plate. Toss with oil. Press into pie plate forming a crust. Sprinkle with paprika. Bake at 450 F for 15 minutes. While it is baking make filling.

Filing
2 or 3 tablespoon chopped onion
1 cup chopped vegetables, my favorite are Swiss chard and zucchini; frozen spinach works well too, just be sure to cook and drain it.
1 cup grated cheese I use what we have on hand
4 eggs
1 cup milk
dash of pepper
dash of nutmeg
1 tablespoon sesame seeds